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Wednesday, November 27, 2013

514. Iraqi Chickpea Fritters

Penchant for fritters? Yes indeed.
And here is the proof: courgette, felafel, iroog, carrot, broccoli, split peas, and plans for many more in sha Allah.
These chickpea fritters can be made with most kinds of pulses. It is very popular among Iraqi Christians when its time for lent.
I got the recipe from the Iraqi Family Cookbook, who have much improved and ameliorated their second edition.

Rinse and drain the chickpeas from their can.
Put all the ingredients except the egg, extra flour and the oil for frying in a food processor.
Pulse until the mixture is a textured mix of coarse and fine.
If the mixture will not come together, then add the egg and process until it does.
Working by one tablespoon at a time, for the mixture into a ball abd coat it in the extra flour, pressing lightly to flatten a bit.
Fry the discs in hot oil over medium-high about 5 minutes a side until crisp and golden on the outside.
Drain from excess oil on paper absorbent kitchen towel before serving.